-
1
Preheat the oven to 375 degrees F. Butter a 9 by 13-inch casserole dish.
-
2
In a large saucepan, combine the water, thyme, bay leaf, and salt and bring to a boil over medium heat.
-
3
Add the chicken and simmer until cooked through, about 15 minutes, depending on thickness of the chicken.
-
4
Remove the chicken to a cutting board.
-
5
When cool enough to handle, dice into 1/2-inch cubes and reserve.
-
6
Return the water to a boil, add the wild rice, and cover.
-
7
Cook over medium heat until the rice grains split, 40 to 45 minutes.
-
8
Drain the excess water, transfer the rice to a bowl and set aside.
-
9
In a small pot, over medium heat, add 2 tablespoons of butter.
-
10
When the butter is melted add the brown sugar, cranberries, rosemary, bread crumbs, and a pinch of salt.
-
11
Stir until the sugar is dissolved and the mixture is uniform.
-
12
Transfer to a bowl and set aside.
-
13
In a large straight-sided saute pan over medium-high heat, melt 2 tablespoons butter.
-
14
Add the mushrooms, onions, and a pinch of salt.
-
15
Saute until the mushrooms are browned, about 5 minutes.
-
16
Add the heavy cream and the cinnamon, bring to a boil, then reduce the heat and simmer about 2 minutes to thicken slightly.
-
17
Add the Gruyere and mix to incorporate.
-
18
Add the rice and chicken to the pot and stir to combine.
-
19
Season the mixture with salt and pepper, to taste, then transfer it to the prepared casserole dish.
-
20
Spread the cranberry mixture evenly over the top of the casserole and bake until golden and bubbling, about 15 to 20 minutes.
-
21
Remove from the oven and serve hot.
